Tag Archives: onion

These are… unattractive, to say the least. They’re pasty looking, a general tan color and appear to be a pretty unexciting dinner. If you have cats, they look like they’ve been inside of a cat at one point.

But in an effort to try something I hadn’t ever tried with broccoli (something other than it steamed or in a stir fry), I found this broccoli burger recipe. No burger or meat of any kind in it, but I was a fan of the straightforward, simple list of ingredients. They’d be perfect if they didn’t look so unappealing.

Shape into patties, bake them, and whip up the tahini sauce that’s also in this recipe. It’s April, we’re apparently getting lazy, people. I suspect these will be my only two broccoli recipes this month, but who knows! Maybe I’ll make up for it once I have time again.

Preheat your oven to 400 degrees Fahrenheit. In a small pot, bring the water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.

While the couscous sits, steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end).

In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens. Remove the onions from the heat and stir in the cumin.

Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor. Pour the mixture into a bowl and stir in the bread crumbs. Form it into patties and place the patties on a cookie sheet lined with foil.

Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.

To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.

Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!

Get ready. You’re going to see a lot of blue cheese in here over the next year. The other day on my way home from work I stopped for groceries and bought a container of blue cheese. No plans for it, just thought I should have it. Then once I got home I realized all I wanted for dinner was some sort of food vessel that would get this cheese from counter to stomach. Pronto.

Lucky I have all these onions sitting around.

Just chop ’em up.

Put them in a baking pan.

Mix up blue cheese, butter, parsley, milk, and Worcestershire sauce.

Smother them onions, bake for 30 min at at 400 degrees and you’re good. And IT’S good.

I loves me some onion dip. Normally the main component is a loh-hotttt of sour cream, so it’s safe to say I’ve never made “real” onion dip. I was always so enchanted with the sour cream, to be honest. But this is what the project is for! Making things.

That top pile is loads of onion, garlic, and thyme. Bottom is scallions. All that gets added to these is Greek yogurt and cream cheese. Not as bad as mayo and sour cream, amirite? Nom nom.

This photo might look a liiiittle gross, but damn, this was good. Normally, french onion dip tastes pretty salty (maybe it’s the chips I eat it with), but this was somehow sweet and cheesy and delicious. DELICIOUS. I’m not sure I can go back to the mix ever again.

I roughly followed the recipe below, BUT. Used one white, one red, and one yellow onion, as the grocery store was a bit onion-shy. I also cooked them for about 40 minutes, adding a little bit of brown sugar at the end.

Directions
In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.

In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.

So, no. I didn’t plan ahead. I’ve found myself on January 5th making something that has several vegetables in it so that I can decide which one will be January’s vegetable after the fact. I’ll let you know what I decide.

But this vegetarian chili (from Two Peas and Their Pod) was damn good. And seriously surprisingly filling. The only thing I should point out is that my grocery store was out of red peppers (alleged snow apocalypse scared people into stocking up on veg), so I replaced it with corn. I also used a jalapeno, but a little less chili powder. Not a big spice person, but this had a good kick.

Maybe I’ll need to get better at this, but though the above is what theirs looked like. Below is what mine looked like. Throw some cheese and sour cream on top, and it’s goooooold.

My plan is to decide on one of the vegetables involved as the January vegetable. Probably zucchini? I’m not going to lie to you guys, I don’t have my shit together. It makes enough for several days, though, so I won’t need to decide for a few days. Recommend!

Vegetarian Quinoa Chili

Yield: Serves 10-12

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!

Directions:

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.